INGREDIENTS

Approx. 15 6" White Corn Tortilla (10600)  
1.2 lbs. Fresh Ground Sirloin Burger Meat   
18 oz. vol. French Onion Glaze , see related recipe   
5 oz. vol. Gruyere , Swiss or Provolone Cheese  
1 cup Baby Spinach Leaves 
15 oz. vol. Onion Strands , fried   
15 oz. vol. * Potatoes Strands , fried 

DIRECTIONS

1.) Bring corn tortillas to room temperature.

2.) Drop corn tortillas into 360F fryer one at a time. Quickly press center of tortillas with tongs to shape free form tacos. Continue cooking until bubbles begin to subside.

3.) Remove from fryer and drain.

4.) Heat large sautepan over medium high heat and brown beef. Add 10 oz. of French onion glaze and bring to a simmer. Hold hot for service.

5.) Fill each taco with 4-5 spinach leaves and 2 oz. of French onion sirloin burger meat.

6.) Garnish each taco with shredded gruyere cheese.

7.) Place tacos in cheese melter just to melt cheese.

8.) Top each taco with 1 oz. each of fried onion and potato strands.

9.) Serve with a side of extra French onion glaze for dipping.

10.) Serve immediately.

11.) *Note: Potato strands were made by placing gold or russet potato on a turning slicer and placing in the fryer until lightly golden brown.

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